Cod & Anchovy Bake Recipe

Introduction

This Cod & Anchovy Bake is a comforting, flavorful dish that combines tender cod with a savory tomato and anchovy sauce layered over soft potatoes and onions. It’s easy to prepare and perfect for a wholesome weeknight dinner.

Ingredients

• 1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
• 1 onion, thinly sliced (about 160g)
• 1 tbsp thyme leaves
• 10g anchovies, finely chopped
• 1 tbsp olive or rapeseed oil
• 1 red pepper, quartered, deseeded and sliced
• 2 large tomatoes, roughly chopped (about 250g)
• 1 tsp white wine vinegar
• ½ tsp vegetable bouillon powder
• 1 garlic clove, finely grated
• 2 skinless, boneless cod loins (280g)
• 25g cheddar, finely grated
• 250g baby spinach, wilted, to serve

Instructions

1. Step 1: Cook the sliced potatoes and onions in boiling water for 5-7 minutes until just tender. Drain and gently mix them with the thyme leaves, chopped anchovies, and some black pepper.
2. Step 2: Meanwhile, heat the oil in a pan and add the sliced red pepper. Cover and cook for 5 minutes until softened.
3. Step 3: Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic to the pan. Cook uncovered for 8-10 minutes until the tomatoes soften and excess liquid evaporates. Stir occasionally.
4. Step 4: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the cod loins in a shallow ovenproof dish.
5. Step 5: Spoon the tomato and pepper mixture evenly over the cod, then layer the potato and onion mixture on top. Sprinkle the grated cheddar over everything.
6. Step 6: Bake for 30 minutes until the cheese is golden and the fish flakes easily but remains moist.
7. Step 7: Serve the bake with wilted baby spinach on the side for a fresh, leafy contrast.

Tips & Variations

• Use fresh thyme for the best aroma, or replace with dried thyme if unavailable—use about one-third of the fresh quantity.
• If you prefer, swap cheddar for mozzarella or gruyère for a different flavor and melting texture.
• Adding a squeeze of lemon juice just before serving brightens the dish and balances the anchovies’ saltiness.
• For a spicier option, include a pinch of chili flakes in the tomato mixture while cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C (350°F) until warmed through to keep the cod moist and prevent the potatoes from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this bake?

Yes, frozen cod loins work well; just make sure they are fully thawed and patted dry before assembling the dish to avoid excess moisture.

What can I substitute if I don’t have anchovies?

If you don’t have anchovies, you can use a teaspoon of fish sauce or a small amount of finely chopped olives to add a similar depth of umami flavor.

Cod & Anchovy Bake Recipe

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★★★★★

5 from 93 reviews

A hearty and flavorful baked cod dish layered with anchovy-seasoned potatoes, a rich tomato and red pepper sauce, and a golden cheddar topping, served with wilted baby spinach. This comforting meal combines tender fish with vibrant vegetables and a hint of thyme for a satisfying and nutritious dinner.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Potato & Onion Mixture

• 1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
• 1 onion, thinly sliced (about 160g)
• 1 tbsp thyme leaves
• 10g anchovies, finely chopped
• Black pepper, to taste

Tomato & Pepper Sauce

• 1 tbsp olive or rapeseed oil
• 1 red pepper, quartered, deseeded and sliced
• 2 large tomatoes, roughly chopped (about 250g)
• 1 tsp white wine vinegar
• ½ tsp vegetable bouillon powder
• 1 garlic clove, finely grated

Main & Toppings

• 2 skinless, boneless cod loins (280g)
• 25g cheddar, finely grated
• 250g baby spinach, wilted, to serve

Instructions

1. Prepare the potato and onion: Boil the sliced potatoes and thinly sliced onions in boiling water for 5-7 minutes until slightly tender. Drain well, then gently mix them with thyme leaves, finely chopped anchovies, and black pepper to taste. Set aside.
2. Cook the pepper and tomato sauce: Heat 1 tablespoon of olive or rapeseed oil in a pan. Add the sliced red peppers, cover, and cook for 5 minutes to soften. Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and finely grated garlic to the pan. Continue to cook uncovered for 8-10 minutes until the tomatoes soften and the sauce thickens, cooking off excess liquid as needed to achieve a rich consistency.
3. Assemble the bake: Preheat the oven to 200°C (180°C fan) or gas mark 6. In a shallow ovenproof dish, lay the cod loins flat. Spoon the cooked tomato and red pepper mixture evenly over the cod, then layer the anchovy-seasoned potato and onion mixture on top. Sprinkle the finely grated cheddar cheese over the surface.
4. Bake the dish: Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is golden and bubbling, and the cod flakes easily when tested with a fork but remains moist.
5. Serve: Prepare the baby spinach by wilting it gently (e.g., in a dry pan or microwave) and serve it alongside the baked cod and potato dish for a nutritious, well-rounded meal.

Notes

• Slice potatoes evenly to ensure uniform cooking.
• Use fresh cod loins for best texture and flavor.
• If you prefer a stronger anchovy flavor, increase the amount slightly, but be cautious as it can become overpowering.
• You can substitute cheddar with another melting cheese if desired.
• This dish pairs well with crusty bread or a light salad if additional sides are desired.

Keywords: cod bake, anchovy cod recipe, baked cod with potatoes, healthy fish bake, tomato and pepper cod, layered cod casserole